It really is beginning to feel like summer. Stone fruit is putting in an early appearance at Farmer’s markets. This week I picked up punnets of sweet ripe nectarines. Lightly charred on a hot grill, paired with salty prosciutto and fresh mozzarella cheese they make a sensational summer salad.

Another perfect fast day meal idea. High on flavour, low in calories and very easy to prepare. After a quick sear on the barbeque all that is required is an artistic assembly of the salad imgredients on the plate. A taste of sunshine for under 300 calories a serve. It doesn’t get any better than this.

Grilled Nectarine Salad With Prosciutto and Fresh Mozzarella
Serves 4 (299 calories per serve)

6 medium (about 500g) ripe but firm nectarines, pitted and halved (220 calories)
2 tablespoons extra virgin olive oil (240 calories)
2 teaspoons freshly squeezed lemon juice (2 calories)
sea salt and pepper
1 cup  large leaf rocket, roughly chopped (5 calories)
1 head baby cos lettuce, roughly chopped (8 calories)
1/4 cup chopped fresh soft herbs choose from basil, parsley and mint (4 calories)
1/4 cup walnuts, toasted in a dry pan (180 calories)
1 ball (100 g) fresh mozzarella, torn into bite-size pieces (260 calories)
8 slices (about 100g) prosciutto, thinly sliced (190 calories)
1 tablespoon balsamic vinegar, for drizzling, to finish (88 calories)

PREHEAT barbecue or griddle pan to medium-high heat.
COAT nectarines with one tablespoon of the olive oil. Place cut side down onto the hot grill. Cook, turning once, for 5 minutes until softened with grill marks. Transfer to a plate; set aside to cool.
MEANWHILE  make the dressing. Whisk together the remaining tablespoon of olive oil with lemon. Season to taste and set aside.
PLACE rocket, cos lettuce and mint into a large mixing bowl. Toss lightly with the dressing.
DIVIDE the lettuce and herbs evenly among four plates.
TOP each plate with three nectarine halves. Drape two slices of prosciutto around the nectarines. Scatter over  fresh mozzarella and  toasted walnuts.
FINISH with a drizzle of balsamic vinegar and a good grinding of pepper. Serve immediately.